Sardine Croquette



  • 3 potatoes
  • 1 canned sardine
  • Salt, as needed
  • 4 tbsp. all-purpose flour
  • 1 egg
  • 2 cups dry crispy bread crumbs panko
  • Oil for deep-frying, as needed


  1. Peel the potatoes, cut into bite-sized pieces, place in a large pot and cover with water.  Boil until the potatoes soften and drain.  Take out sardine from a can.  Mix the sardine and the boiled potatoes with a spatula using a gentle chopping and flipping motion.  Season with salt and pepper to your taste.
  2. Take a handful of the croquette base (1) and shape into an egg shape.  Coat the egg-shaped croquette with flour, then dip in the beaten egg, and then coat with dry crispy bread crumbs panko.
  3. Heat the oil at a medium temperature and deep-fry the croquette until golden.
  4. Serve the croquettes while they are hot with Worcester sauce or ketchup, as desired.